• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.353-360
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• 2019

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at $27{\pm}1^{\circ}C$ for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.7
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• pp.375-383
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• 2018

This study was carried out to grasp the economic effects of the social welfare foundation by establishing and operating it. For this purpose, the effects of the social welfare law of Daegu Metropolitan City on the regional economy were analyzed using the input-output analysis model. As a result, the effects of GDP was 43,445 billion won, the total value-added effect was 1,940 billion won, and the total employment inducement effect was 37,411. Based on these results, the future direction of the social welfare corporation is suggested as follows. First, it is necessary to shift the perception of consumer-oriented welfare toward welfare that contributes to the activation of the local economy. Second, efforts should be made to continuously expand employment linked to social welfare services, to create an environment where jobs can be created from a long-term perspective, and to establish a separate support system. Third, the value-added created by the social welfare foundation should be newly recognized and sought to be expanded in various fields. Fourth, efforts should be made to secure the legitimacy of social service provision and ensure accountability by appropriately promoting the economic ripple effects of social welfare foundation to the local community.

• The KIPS Transactions:PartC
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• v.12C no.4 s.100
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• pp.597-602
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• 2005

In this study, file size for measurement and the service system's billing data were submitted to a comparative analysis by performing a verification test on the billing system of three major mobile communication services providers, based on the wireless Internet service packet. As shown in the result of the verification test, there were some differences in the billing data due to transmission overhead, according to the network quality that is affected by the wireless environment of mobile operators. Consequently, the packet analysis system was proposed as a means of applying consistent packet billing to all service providers being compared. If the packet analysis system is added to supplement the current billing system various user requirements can be met. Billing by Packet among mobile operators and differentiated billing based on the content value are available, since the packet data can be extracted through protocol analysis by service, and it can be classified by content tape through traffic data analysis. Furthermore, customer's needs can be satisfied who request more information on the detailed usage, and more flexible and diverse billing policies can be supported like application of charging conditions to the non-charging packet handling. All these services are expected to contribute to the popularization of the wireless Internet service, since user complaints about the service charge could be reduced.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.120-126
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• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Journal of Korea Technology Innovation Society
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• v.13 no.3
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• pp.558-586
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• 2010

This paper analyze the economic effect of R&D investment for the IT Green growth initiatives in Korea, relating to Green growth which is main force for activating in order to durable growth currently. The IT green growth initiatives can be grouped by IT manufacture, IT service, and S/W and computer-related services in the R&D investment and to be analyzed by the RAS forecasting methods. The results indicate that the production-inducing effect is about 31,853 billion won for the IT manufacture, and IT service is about 14,360 billion won, and the next is S/W and computer-related service whose effect is about 4,482 billion won. The import, value added, and employment effect of IT manufacture is also bigger than those of any other sectors in IT. This is because R&D investment in case of IT manufacture is more huge than IT service. Besides, employment-inducing effects show that IT manufacture is highest in 16,596 persons; IT service is secondly highest in 9,000 persons and S/W; lastly, computer-related service is much lower than those of any other sector. So we can conjecture that the long-term initiatives of IT green growth implementation lead to increasing size of benefits in the IT sectors.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.175-199
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality, the research in future should subdivide service quality more. I, finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.96-105
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• 2009

Recently, the logistics companies are constructing distribution market for logistics service in hinterland which is convenient for management and activity of logistics. Since the expansion of hinterland has physical constraints and related to the adjacent cities, it is vital to select value added types of logistics in the business. This study determines the priority of logistics business types in the hinterland of Busan's new port using DHP, and also it suggests future types of logistics business by comparing result of study with the enterprises located in the hinterland. As a result, the inter-modal transport business has higher weight than the storage business. The distribution manufacturing business also has relatively high weight. Therefore, the inter-modal business and storage business need to keep a present status in hinterland, and the distribution manufacturing business should consolidate the role.

• Information and Communications Magazine
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• v.12 no.8
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• pp.53-64
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• 1995

In this article, criteria and considerations for selecting a domestic Personal Communications Services (PCS) system in Korea are presented and upbanded IS-95 Common Air Interface (CAI) is asserted to be appropriate as a result of evaluation by the criteria. And Shinsegi Telecomm, Inc. (STI) is claimed to be a suitable operator to provide PCS by upbanded IS-95 considering the experiences as the cellular operator adopting IS-95 CDMA technology. The PCS R&D plan and strategies of STI are given and the joint R&D plan with domestic manufacturers to develop PCS systems are explained. The results from R&D so far are mentioned. The PCS network architecture and various services-basic voice service, value-added services and wireless data services-are discussed.